Ingredients

Method

Preheat oven to 350 degrees F.

Over moderately high heat in a ovenproof saucepan melt butter until foam subsides. Add mushrooms and sauté until golden brown, about 4 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add rice and stir constantly until rice is coated and lightly toasted.

Season with salt and pepper. Add chicken stock and bring up to a boil.

Cover with a tight fitting lid and cook on middle rack in oven until all liquid is absorbed and rice is tender, about 17 to 20 minutes.